• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.19 no.1
• /
• pp.20-26
• /
• 1986

Very little information is available in the literature on storage of fish sauce. Therefore, microbiological and chemical chracteristics during storage and quality of fish sauce were investigated and discussed to present data about the optimum storage condition. The chopped sardine meat was mixed with equal amount of water and $9\%$(w/w) of $75\%$ vital wheat gluten and then hydrolyzed by addition of commercial proteolytic enzymes such as bromelain, papaya protease, ficin and a enzyme mixture (Pacific Chem. Co.) for 4 hours at $52.5^{\circ}C$. The reaction mixture was heated for 30 min at $100^{\circ}C$ for enzyme inactivation, pasteurization and color development and then centrifuged for 20 min at 4,000 rpm. Table salt and benzoic acid were added for bacteriostatic effect and stored for 80 days at $15{\pm}1^{\circ}C$ and $30{\pm}1^{\circ}C$. The results were summarized as follows: 1. The amount of amino-nitrogen and pH of fish sauce were almost unchanged during storage. 2. Mininum concentration of salt for bacteriostatic activity was $9\%$(w/w) regardless of addition of benzoic acid. 3. the yields of amino-nitrogen were $63.1\%$ for the hydrolysate prepared without enzyme, $79.7\%$ for that with bromelain, $69.9\%$ with ficin, $74.3\%$ with papaya pretense, and $78.1\%$ with enzyme mixture, respectively. 4. The contents of amino-nitrogen were $4510.0mg\%$ on the dry basis for the product prepared by autolysis, $5483.2mg\%$ for that prepared with bromelain, $5305.7mg\%$ with ficin, $4994.1mg\%$ with papaya protease and $5582.3mg\%$ with the enzyme mixture, respectively. 5. The contents of crude protein were $51.35\%$ on the dry basis for the product prepared by autolysis and 55 to $59\%$ for prepared with commercial enzymes. 6. The hydrolysate prepared with the enzyme mixture revealed a little stronger meaty taste than any other products. 7. The level of crude protein in residues was still high ($69.5{\sim}77.2\%$ on the dry basis) and might be originated from the added vital wheat gluten.

• Journal of Life Science
• /
• v.19 no.12
• /
• pp.1847-1850
• /
• 2009

Bovine tuberculosis is generally detected postmortem because it is a chronic debilitating disease. Since tuberculosis is mainly found in the lungs, clinical signs including coughing, nasal discharge, and difficulty breathing can occur in severe instances. In the present study, specimens were collected from the heart, liver, kidney, lung, pleural cavities, lymph nodes and intestines of carcasses found in an abattoir. According to post-mortem examination and inspection of carcasses, tuberculosis lesions were varied in appearance and size. Tubercles of a white cream color were disseminated throughout the pleural cavity including the lymph nodes, lungs and mesentery containing pus. Gram and Ziehl-Neelsen's acid-fast staining for the lung and lymph nodes revealed a highly positive histochemical reaction. The acid-fast organisms were observed histologically in the lesions under a microscope. This report demonstrated the histopathology of bovine tuberculosis based on the histological findings of Mycobacterium bovis, which is a suspected causative agent.

• Applied Biological Chemistry
• /
• v.43 no.1
• /
• pp.39-45
• /
• 2000

The stability of vitamin A, $B_1,\;B_2,\;B_6$, C in aqueous multivitamin solutions was carried out by means of estimation of reaction velocity and the results are described in this paper. The stability of vitamin A, $B_1$ and C due to thermal degradation method in aqueous multivitamin solutions was evaluated at 40, 50, 60 and $70^{\circ}C$ up to 40 days. The shelf-lives of vitamin A, B₁ and C in this preparation, calculated using the Arrhenius equation, were 1493, 449 and 639 days at $25^{\circ}C$ respectively. Examination was made on the effect of initial concentration of vitamin $B_2$$(C_0)$ on light fading of vitamin $B_2$ in aqueous multivitamin solutions and it was found that the fading progressed according to the following formula : $-{\frac {dc}{dt}}=K_c\;{\frac C{C_0}}$ where Kc is apparent light-fading rate constant relate to $C_0$. Photodecomposition of vitamin $B_6$ in aqueous multivitamin solutions was apparently first order kinetics and was stable in polyethylene>brown color>glass container to sunlight. Photodecomposition of vitamin $B_6$ in four seasons also investigated.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.21 no.8
• /
• pp.1353-1364
• /
• 1997

The purpose of this study is to present a theoretical framework for analysis and interpretation of medieval look in fashion by investigating its aesthetic values. Accordingly, it would provide a better understanding of the medieval culture with its composite aspects. Modernism sought to make the Middle Ages in its own image.'New Medievalism' has on the whole tried to avoid reading the Middle Ages onto the modern world. Instead it designates a predisposition about the discipline of medieval studies broadly conceived. Consequently, it has changed the viewpoint of medieval culture from the one-sided angle into the diversified one. As recent studies based on New Medievalism have argued, a close look at the medieval culture revealed the dualistic nature of it, with contradictory aspects such as piety and secularity, ideality and formality coexisting. The characteristics of the medieval culture are categorized to asceticism, naturalism, mysticism and secularism. Asceticism, which is responsible for the melancholic and heavy atmosphere of the medieval culture, is related to christianity and despair of life. It is expressed in medieval dress in forms of body-concealing semi-fitted silhouette, coarse texture and dark color. As a reaction to the extreme splendor and exposure of recent fashion, the ascetic medieval look is attracting attention. The monastic look is characterized by body-concealing silhouettes and minimalized usage of colors and details. Naturalism is the feature seeking for purity of the nature and the human itself. It appears in terms of line as a smooth curve flowing along the body contours, or as a revival style of the Greco-Roman drapery in the medieval dress. Naturalism in the medieval look of the late 20th century fashion is expressed as a pure image with the use of sheer and soft fabric to form a smooth curve flowing along the body contours. Mysticism symbolizes the authority of the Christ and the glory of heaven. It is presented in the medieval dress of the body-concealing straight silhouette made of gorgeous fabrics, brilliant colors and decorations by gems and gold. The insecurity caused by the fin-de-siecle mood is creating a strong interest in religion and it is reflected in fashion as a medieval look reviving the solemn and magnificent style of the medieval dress. Secularism is a reflection of the medieval mind of indulging in the beauty of the mundane world. Heraldry and excessive decorations of the medieval dress are forms of this secularism. These styles of gorgeousness are being refined into a new medieval look of the 1990's. The medieval look of the modern fashion is featured in various styles, reflecting the pluralism of the postmodern society.

• KSBB Journal
• /
• v.18 no.3
• /
• pp.222-228
• /
• 2003

This study was performed to research a chemo-enzymatic synthesis of sorbitan acrylate. It w as firstly to determine the optimum conditions for D-sorbitol cyclic reaction in the presence of p-toluenesulfonic acid (p-TSA) as catalyst material. It was secondly to find the optimum conditions for sorbitan acrylate synthesis using immobilized lipase Novozym 435 in t-butanol from its materials. The maximum yield of 1,4-sorbitan synthesis were obtained approximately 90% (w/w) at 13$0^{\circ}C$ and 200 mmHg vacuum pressure with 1% (w/w) p-TSA after 150 min reactin time on our experimental system. The product from optimum condition was less color than those obtained at higher temperatures and minimized byproduct and unreacted D-sorbitol. Sorbitan acrylate was synthesized to around 63.5% conversion of 1,4-sorbitan. The experimental optimum condition was found at 5$0^{\circ}C$, atmospheric pressure, 3% (w/v) Novozym 435, 50 g/L 1,4-sorbitan of initial reactant concentration, and 1:3 molar ratio of 1,4-sorbitan to acrylic acid.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.6
• /
• pp.609-614
• /
• 1991

Thermal stability and quality change during storage of red pepper oleoresin were studied. Upon heat treatment, carotenoids in oleoresin from red pepper were more stable under nitrogen than air. In the thermal stabilities, the presence of air at $100^{\circ}C$ for 3 hours and 10 hours were 69.1% and 42.3%, respectively ; whereas, in the presence of nitrogen, 95.4% and 92.3%, respectively. In contrast, capsaicin was comparatively stable upon heat treatment in the presence of air. The retentions of capsaicin at $100^{\circ}C$ for 3 hours and 10 hours were 84.7% and 81.3% with air, those were 90.7% and 87.5% with nitrogen, respectively. Color appearance showed close relation to the stability of total carotenoids during 60 days storage at varying temperatures ; $5^{\circ}C,\;25^{\circ}C\;and\;40^{\circ}C$ were 69.4%, 48.0% and 35.1%, respectively. The degradation of total carotenoids during storage could be interpreted as a first order reaction. The activation energy obtained from the Arrhenius plot was 5.03 kcal/mole. Conversely, capsaicin was very stable under storage temperatures. More than 90% of capsaicin was remained upon completion of storage. In the mean time, pH of oleoresin was increased slightly as increasing storage temperatures.

• Journal of Mushroom
• /
• v.3 no.1
• /
• pp.35-39
• /
• 2005

Highly Activated Calcium(below HAC) is the oxidized calcium made by dissolving shell materials with high voltage about 15,000V and high temperature ($1,500{\sim}5,000^{\circ}C$). This HAC is a material with a very high degree of purity without toxicant. This HAC decreases chemical reaction so the degree of being active and dissolving living material is outstanding. The effects of HAC on the propagation of mushrooms are following. In the case of the Pleurotus ostreatus, when controlling media moisture by mixing with the HAC, mycelium cultivating days were shortened by 2days. The day required for primordial formation after inoculation(DPI) were one day faster. The number of stem was 15 and individual weight was 248g/850cc, a 6.5% increase. In the case of Pleurotus eryngii, when controlling media moisture by mixing with the highly activated calcium, mycelium cultivating days were shortened by 3days. DPI were l day faster. The day required for colonization after inoculation was shortened by 6days and individual weight was 108.8g/850cc, a 9.7% increase. In the case of Flammulina velutipes, the highly activated calcium was the best for scraping up mycelium. Mycelium incubating days were shortened by 2days. DPI were shortened by 3days. The day required for colonization after inoculation was 1day faster and the period of cultivation was shortened by 3days. Individual weight was 165g/850cc, a 6.7% increase. In the case of Lentinula edodes, when mixing media with the highly cultivated calcium, cultivating days were shortened by 3 days. The days for becoming brown in color were 2 days faster and the days of the first harvest were shortened by 4 days. The weight of mushrooms was 169g/2kg, a 9.7% increase.

• Proceedings of the Ginseng society Conference
• /
• 1988.08a
• /
• pp.99-107
• /
• 1988

Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

• Korean Journal of Food Science and Technology
• /
• v.35 no.4
• /
• pp.628-634
• /
• 2003

To investigate the effects of storage and pasteurization temperature on the quality of kiwi juice $(13.5^{\circ}Brix)$, the Kiwi juice was pasteurized at 65, 75 and $85^{\circ}C$ for 15 sec. The microbial, physicochemical measurements and sensory evaluations were conducted at the same condition during storage at 4 and $25^{\circ}C$ for 30 days. Most of the vegetative bacteria cells in kiwi juice were destroyed by heat treatment over $65^{\circ}C$, and they did not actively grow in kiwi juice after pasteurization. The D values of bacteria in kiwi juice by tubular type of heating exchange were 4.17, 1.47 and 0.81 sec at 65, 75 and $85^{\circ}C$, respectively. The growth of microorganisms during storage were not detected in the most samples. The amounts of vitamin C decreased as the pasteurization-storage-temperature and storage time increased. While reducing sugar increased as the pasteurization-storage temperature-storage time increased, it decreased rapidly after 20 days of storage. Hunter's color values L, a and b of stored kiwi juice were decreased at all storage conditions, browning reaction rate increased as the pasteurization-storage-temperature was decreased.

• Korean Journal of Food Science and Technology
• /
• v.11 no.3
• /
• pp.147-152
• /
• 1979

Nitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and is also used as a color fixing agent in meat products. This experiment was carried out to determine the contents of nitrite and nitrate of Korean foods and suman saliva. Nitrite content was measured by use of the diazotization-coupling reaction, while cadmium reduction method by use of metallic cadmium was applied to determine nitrate. The objects are about 150 of female students who are $19{\sim}22$ years old ands standard analytical values of nitrate contents of $10{\sim}20$ samples produced in various places. The results showed that contents of nitrite and nitrate of Korean foods and saliva were relatively high levels.